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Cited article:

Characteristics of reduced fat mayonnaise using pumpkin flour (Cucurbita moschata) as fat replacer

Hemas Azizila Nidhal, Herly Evanuarini, Imam Thohari

E3S Web Conf., 335 (2022) 00017

Published online: 2022-01-14

DOI: https://doi.org/10.1051/e3sconf/202233500017

This article has been cited by the following article(s):

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A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages

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From by-product to functional ingredient: Incorporation of avocado peel extract as an antioxidant and antibacterial agent

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https://doi.org/10.1016/j.ifset.2022.103116